Maison Premiere (which up to that point had been primarily a cocktail bar) started offering a full, seafood-focused menu, and now even more changes are afoot. Chef Jared Stafford-Hill is out, and chef Lisa Giffen, who has worked in kitchens like Adour Alain Ducasse, Daniel, and Blue Hill is in. Giffen has been involved with Maison Premiere since the launch of its expanded menu, and has just added a full large-plates section, offering dishes like turbot with seaweed and clams and pigeon with turnips, foie and star anise.About eight months ago
The Williamsburg spot is also debuting a whole batch of new spring cocktails, including a dedicated julep section with cocktails like the Flag Officer Julep (grappa, chamomile syrup, champagne) and the Spanish Crown (mezcal, sherry, suze, blueberry and lemon), plus two new absinthe cocktails too. No word on which pairs best with pigeon.